Gianni's Ristorante Pizzeria
Last inspected: Dec 1, 2025
47
Score
The health department has logged 10 inspections at Gianni's Ristorante Pizzeria, the earliest from 2022. Gianni's Ristorante Pizzeria was last inspected on Dec 1, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around four violations each.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
By comparison, the average Pompano Beach facility scores 78, putting Gianni's Ristorante Pizzeria on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked lamb on bakers rack in walk in cooler. Operator rearranged for proper storage.
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket with chlorine at 200 ppm, stored in kitchen. Employee corrected to 100 ppm. ** Corrected On-Site** **Corrected On-Site**
41-15-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date served. Advised operator on date marking tags. **Repeat Violation**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to operator.
11-27-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams on cook line removed from original container, without tags. Operator placed tags with clams. **Corrected On-Site**
01C-10-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen next to dry storage area.
31B-04-4
Basic - Single-service articles improperly stored. Box of parchment paper stored on floor, between prep tables in kitchen. Manager placed parchment paper on table. **Corrected On-Site**
25-05-4
47
Jul 24, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out form during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Advised operator of requirements for dating shell stock tags.
01C-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-potatoes stored over cooked meatballs. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08B-17-4
70
Dec 9, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
82
Sep 16, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ All Expired 9/4/2024
53A-03-7
Basic - Food stored on floor. By back door, fryer oil stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, cooking utensils stored in standing water 70°F. Operator removed **Corrected On-Site** **Repeat Violation**
10-07-4
82
Feb 7, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. In reach in cooler on cook line, non food grade towel used to cover cooked pasta. Chef removed **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over ready to eat potatoes. Chef moved chicken below **Corrected On-Site**
08A-05-6
Basic - Clams/mussels/oysters removed from original container for long-term storage. Clams and mussels not stored with tag on cook line. Chef put tags with muscles and clams **Corrected On-Site**
01C-06-5
Basic - Food stored on floor. In kitchen, fryer oil stored on floor. Chef moved to shelf **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensil stored in standing water 83°F Operator dumped water. **Corrected On-Site**
10-07-4
64
Jan 4, 2024
Routine - Food
No violations found.
100
Nov 7, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, marinara (59°F - cooling) Operator stated to cooked or cooled today. Held over night. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, marinara (59°F - cooling) Operator stated to cooked or cooled today. Held over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At waiter station, butter chips 70°F. Operator stated held there for 1 hour. Operator moved butter chips to cooler to chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils stored at steam table in water 120°F. Operator put boiling water in steam table. 149°F **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line wet towels stored under cutting boards. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At waiter station prep table in kitchen, employee drink on table. Operator removed below table. **Corrected On-Site** **Warning**
12B-07-4
47
Jun 23, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Jun 22, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. clam sauce (52-54F - Cooling)at 1:05 to 54 F at 1:15 since 10:30 ; in one door cooler at cook line; at this rate food will not reach 41° F within 6 hours; Operator moved to different cooler **Corrective Action Taken** **Warning**
03D-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at steam table at cook line Operator changed water **Corrected On-Site** **Warning**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored above cooked eggplant and lasagna in reach in cooler at cook line; Operator reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); fish (48F - Cold Holding); sliced cheese (52F - Cold Holding); in one door cooler at cook line; as per operator food not prepared today; food out of temperature for approximately 2 hours; foods moved to reach in cooler #2 at cook line ; meatballs (46F - Cold Holding); eggplant parmigiana (47F - Cold Holding); chicken (47F); sausage (47F); In walk-in cooler; as per operator food not prepared today; food out of temperature for less than 4 hours ; **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- in use moldy cutting board at cook line **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust- prep area and cook line **Repeat Violation** **Warning**
36-27-5
Basic - Food stored on floor- bread crumbs at prep station Operator stored properly **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit - spatulas at 111 F Operator discarded **Corrected On-Site** **Warning**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line **Warning**
22-16-4
Basic - Stored food not covered- spinach balls not covered in 2 door reach in freezer at prep area; **Warning**
08B-12-5
Basic - soiled floors throughout the kitchen **Repeat Violation** **Warning**
36-10-4
33
Nov 8, 2022
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw veal stored above a container with cooked lasagna , a container with raw salmon stored above a container with cooked eggplant and a container with raw chicken stored above a container with Alfredo sauce inside reach in cooler And a container with raw clams stored above a container with cooked spinach balls inside reach in freezer. Operator stored properly **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed multiple items butter, cooked peppers, cooked artichoke, cooked mushrooms stored on cook line under no temperature or time control. Per operator products stored for approximately 1 hour. Operator timed marked products **Corrected On-Site**
03F-02-5
Intermediate - Clams/mussels/tag removed from original container prior to container being emptied on cook line. Operator provided tags **Corrected On-Site**
01C-10-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink.on mens bathroom. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Dry goods shelf with pasta and other dry goods on prep area.
22-31-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
36-34-5
Basic - Floor soiled/has accumulation of debris. Throughout the kitchen area , under dry hood shelf
36-73-4
Basic - Food stored in a prohibited area. Multiple containers with dry goods like dry oregano. Stored inside employee bathroom on back area. Advised operator to remove all food items from bathroom to a different location outside the bathroom **Corrective Action Taken**
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stainless steel hood walls on kitchen area
23-03-4
Basic - Sauces cans, cooking oil, yellow onions, bread crumbs and flour containers stored on floor. Throughout the kitchen area. Advised operator to stored properly at least 6"from the floor **Corrective Action Taken**
08B-38-4
Basic - Single-service articles improperly stored. Observed several boxes with to go cups and lids , to go bags stored inside employee bathroom on back area. Advised operator to remove those items to outside the bathroom **Corrective Action Taken**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
36-27-5
35
Frequently Asked Questions
When was Gianni's Ristorante Pizzeria last inspected?
The most recent health inspection at Gianni's Ristorante Pizzeria on file is from Dec 1, 2025. The public record contains 10 inspections in total.
What is the most common violation at Gianni's Ristorante Pizzeria?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Gianni's Ristorante Pizzeria.
How does Gianni's Ristorante Pizzeria compare to other restaurants in Pompano Beach?
Gianni's Ristorante Pizzeria most recently scored 47 out of 100, which is lower than the Pompano Beach average of 78.
Has Gianni's Ristorante Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Gianni's Ristorante Pizzeria have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gianni's Ristorante Pizzeria means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Gianni's Ristorante Pizzeria inspected?
Based on the inspection history on file, Gianni's Ristorante Pizzeria is inspected around three times per year on average.
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